Autumn Harvest Vegetables and Brown Rice Salad
This rice salad is full of autumn flavors like Brussels sprouts, dried cranberries, and pumpkin seeds -- a delicious side dish for the holidays!
Servings 4
Ingredients
- 1 cup uncooked brown rice
- 1 3/4 cups chicken stock
- 2 tbsps olive oil divided
- 2 cloves garlic minced
- 1 cup broccoli florets
- 3 cups brussels sprouts trimmed and halved
- 1 tbsp balsamic vinegar
- 1 tsp lemon zest
- 2 tbsps parsley chopped
- 1/4 cup dried cranberries
- 2 tbsps toasted pumpkin seeds
- Salt and pepper to taste
Instructions
- In a medium saucepan over medium high heat, bring brown rice and chicken stock to a boil and let simmer until the rice has absorbed the liquid and is tender, about 35 to 45 minutes. Fluff with a fork and set aside to cool.
- Heat one tablespoon of olive oil in a skillet over medium high heat and cook garlic until fragrant. Add broccoli florets and brussels sprouts, and cook until the vegetables are tender. Season with salt and pepper to taste.
- In small bowl, whisk together remaining olive oil, balsamic vinegar, lemon zest, and salt and pepper to taste.
- Combine rice, broccoli, brussels sprouts, parsley, cranberries, pumpkin seeds, and dressing in a large bowl and mix until the ingredients are well coated. Serve warm or at room temperature.
